White, yes, WHITE Food Coloring . . . Works for Me Wednesday

Tuesday, January 11, 2011

After last week's WFMW post, I realized that I needed to let you in on a little cookie decorating secret. A secret called....white food coloring.
White food coloring is one of those things I saw in the bakery supply store for years and thought, "Royal icing is white. Why would I ever need that?"

I have no idea why royal icing turns off-white sometimes and not others. All I know is, I'm not risking it any longer. I use it EVERY time I need white icing. Just use it like you would any other food color.

Another hint: I put in the amount of AmeriColor Bright White that I think is enough, and then I add a little more. Trust me, more is more here.

It's not only for royal icing and cookies, either. Cheryl used it on her Snowy cupcakes earlier this week....they are so cute!

Wow - that is a great tip! I never thought about using white food coloring. But it totally makes sense :) I desperately needed your help today. I made the ugliest cake in the world. I was so excited about it too. It was supposed to be an igloo but turned out more like a big blue blob - LOL!

I love white coloring. I have to use it with glaze icing or else the icing that is supposed to be white is transparent when dried, looks awful, I also add white before adding other colors it makes the colors extra bright, not an issue with royal icing as it's opague white to start with.

Of course I use white!!! Why? Because you wrote in an earlier post that YOU do! In fact, I just used the white the other day to whiten the ivory-colored vanilla tootsie rolls I'm using as a candy clay and it did a fantastic job.

It can't hurt to try the white/white on cream cheese. It definitely won't hurt anything. This is one of the few products in life when it really won't hurt anything and you would have to be using an insane amount to use too much. However I do an orange cream cheese frosting from a carrot cake recipe by John Barricelli of Sono Bakery and after that orange-flavored cream cheese frosting people wouldn't give a hoot WHAT color it would be it's SO yummy! The cake recipe is excellent but that orange/cream cheese frosting just makes it fantastic. In fact, it's so good I've begun making it for other cakes also such as some applesauce cupcakes and a few others.

Wish I'd had some of that when I made the two dozen snowmen and one giant snowman cookies last month. I just giggled and said it was "yellow snow". Eewww, yick! Bought some today. Thanks for the advise

I have not used white coloring, but on your recommendation the other week I bought the bright white, red, and black colorings that you recommended. They have shipped and I can't wait to get using them!

I have yet to use it!! But definitely will b/c I would be devastated with off white/yellow. Thanks for the tip! By the way, how do you organize/store all of your cookie cutters??? I am struggling with this, and I don't have that many!

I had been debating on which food color brand to use, and then last week, you raved about Americolor so I ordered it from Sweet! Baking Supply (super great store,by the way! Very cheap prices and super fast shipping) and I don't think I will ever use any other brand! I loved Americolor colors, they made my rainbow frosting look amazing!

the bomb. seriously, you are the bomb Bridgette! and not that i'm going to run out and buy some of this because you know, like i'd have to actually USE it and since everyone knows i am NOT a baker, i think it's safe to say that there will be enough left on the store shelves for those who DO bake!

After your last post I went to Hobby Lobby and purchased the Americolor colors you suggested (w/40% off coupon for ea. family member to use for me(-:). I LOVE it! Unfortunately, they were out of white. I also purchased Americolor food writing pens online. They are awesome, too!

Would love to see a post about saving colored royal icing from day to day in the piping bags and flooding bottles - how long, watery separation, remixing, etc. Mine seemed to have a lot of breakdown. Even my white (w/no color) separated, and yes, it turned yellow.

I just used it on some cookies I decorated last night/this morning, thanks to your advice. ;-)

BTW, I want to know how you were able to get your icing so red (for cookies you made for i heart cookies)... I have the super red from Americolor and felt like I couldn't get it as red as I would've liked it. Any suggestions?

I use it all the time.....i use it in my corn syrup icing i use on my cookies.....when I bought it I used it for painting on fondant but then read that I needed to add it to my icing to make it white :) I love this stuff!!

Thank you thank you!! I have a huge cake order coming up this Thursday. My order was to be a black and white cake. I made a huge batch of Buttercream thinking it would be the white part of the cake, I just wouldn't tint it. Then it dawned on me......BUTTERCREAM IS NOT WHITE!!! Oh no what was I going to do!! Then I found White Tint!! Save the day and the cake!!!

Just made big Easter egg cookies, and the white ones turned mottled off white, and ugly! I was shocked! Bought and tried bright white in the small size- my advice is to buy it bigger than that tiny one. The white seemed runnier than other colors are. i don't bake all the time, but still would buy the next size up. Thanks for the blog post about this, as i was one of those who thought buying white coloring was strange,...no more! Luckily I covered those white eggs with lots of pretty lacy white piping patterns, and disco dust, using that brite white!

I'm with you, I also LOVE this White/White or whatever it is Wilton calls their whitening stuff. And you're right also about the amount, I have NEVER felt I have added too much even when I feel like I'm squirting in half a bottle. I've also used this in icing to take the shock off of a color that is TOO bold and bright such as a pink. I have YET, EVER, to be satisfied with a pink icing. It is ALWAYS too pink for me. So far no color of pink gives me that VERY light, pastel, SOFT pink that I look for so often. It seems no matter how LITTLE I put in I can't get that soft pale, delicate pink, it always seems to be more of the hot pink the teens like so much so I'm always adding in TONS of the Whitening stuff to help it. It's also great on any frosting or icing that you've used butter, a dark vanilla, or for just some crazy reason isn't that white/white you really want. They need to sell this stuff by the pint as far as I'm concerned. I NEVER buy just one bottle any longer. What's nice is this is a product which you can never put too much.

I use it all the time. Anytime I need an all white cake when yolks must be used in the batter, in white Rice Krispies Treats, frosting, kneaded into white Tootsie Rolls that are really off white . . . Love that there is a fix for white!

I haven't read every comment on here, so I apologize if this is a repeat, but just wanted to say that white food colouring (yes, colouring with a "u" - I'm Canadian!) works great when added to candy apple coating as well. Add white to hot syrup, mix, then add any other colour, and presto! You have a VERY cool looking solid colour apple! Have fun!

White food coloring has been a my favorite thing since discovering it. Using white chocolate glaze I add white food coloring so it's not a yellowish tinge and for buttercream I use real butter so it's always a cream/ivory color until i add white icing!

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Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [read more here >>]